Traditional New England Clam Chowder
Traditional New England Clam Chowder as a Sunday dinner staple while growing up in New England, This creamy soup will please any seafood fan.
- 3 cans whole clams, juices reserved
- 2- 3 bottles clam juice
- 2 tbsp butter
- 1 onion, diced small
- 2 tablespoons all-purpose flour
- 1 pound potatoes, peeled, diced into 1/2 inch cubes
- 3 cups half and half or whole milk
- Salt, to taste
- Freshly ground black pepper, to taste
- Drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
- Meanwhile, into the bottom of a stock pot, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
- Add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
- Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
- Then add the potatoes and simmer until tender, about 15 minutes - depending on size.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
- Season to taste with salt and pepper.
Serving Size 10 oz
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 8.7 g
Cholesterol 75 mg
Sodium 574 mg
Total Carbohydrates 33.2 g
Dietary Fiber 3 g
Sugars 5.4 g
Protein 12.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.